Pumpkin Halwa or Kaddu ka halwa is a rich Indian Dessert recipe made with pumpkin, milk and sugar with generous amount of ghee in Instant pot Pressure cooker or stove top

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 4 tablespoons ghee (divided)
  • 4 cups yellow pumpkin (diced into 1 inch pieces)
  • 1/2 cup dairy milk ((or almond milk))
  • 1/2 cup sugar
  • 1/4 teaspoon cardamom powder
  • 2-3 tablespoons nuts (of your choice)

Method

Instant Pot Method:

  1. Clean the Instant pot thoroughly – the steel pot, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it else milk may curdle.
  2. Press SAUTE button. Add ghee into the pot, once hot add the diced pumpkin and saute for 2-3 minutes until the raw smell disappears.
  3. Add milk and mix well. Press CANCEL button on Instant Pot.
  4. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
  5. Once the pot beeps, Allow 5 minutes natural pressure release, then do a QUICK RELEASE.
  6. Open the lid and Turn on the SAUTE (HIGH) again. Mash the pumpkin using potato masher or fork.
  7. Then add sugar, and cook for 2-3 minutes stirring continuously.
  8. Add remaining ghee, cardamom powder, stir continuously for another 2-3 minutes till the halwa thickens.
  9. Press Cancel. Pumkin Halwa will thicken as it cools down.
  10. Serve pumpkin pudding warm or at room temperature and garnish with slivered pistachios and almonds.

Stovetop Pressure Cooker Method:

  1. Follow the same steps as Instant Pot. Give 2 whistles to cook pumpkin in milk and let the pressure release naturally. All the other steps remain the same.

Stovetop Pot Method:

  1. Follow the process mentioned as Instant Pot. Cover the pot with a lid and cook until the pumpkin pieces have softened completely on a medium-low flame. Takes about 10-15 minutes. Do stir once or twice in between. All the other steps remain the same.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.